From what purchased milk can you make sour cream. Easy ways to make sour cream from milk at home

Many people refuse to cook sour cream at home, because they consider the process to be quite complicated and lengthy. In fact, everything is not so, and the taste of the finished fermented milk product is in many ways superior in taste and benefit to store-bought options. You can cook sour cream in different ways, consider the most popular recipes.

Classic sour cream recipe

Let's start with the simplest option, for which you need only one ingredient - milk in the amount of 3 liters. It is best to use a homemade product to get a thick mass as a result. In case of its absence, the store option is also suitable.

• Pour the main ingredient into the pan and bring it to a warm state. Pour it into a plastic bottle or decanter, cover with a thick napkin, tie and leave in a warm place. It takes an average of 2 days to sour milk, but if the weather is cold outside, it may take 5 days. Throughout the entire time, it is forbidden to mix and shake the liquid in any way;
• Place a colander over a saucepan or bowl, cover it with several layers of gauze and overturn the contents of the plastic container. Leave for a while until all the liquid has drained. On average, this process can take about 1.5 hours;
• Put the remaining jelly-like mass in a bowl and, using a blender, beat it well. The desired consistency can be obtained by adding milk. Put the mass in a jar, close the lid and refrigerate for half an hour.

How to make sour cream from cream?

Another advantage of homemade fermented milk products worth mentioning is savings. If cream (0.5 l) is used for cooking, then their fat content must be at least 10%, otherwise nothing will work. To start the fermentation process, prepare 2 tbsp. spoons of ready-made sour cream.

Step by step cooking processcream sour cream at home:

• Combine the prepared ingredients and mix everything, you can use a regular spoon. Leave for 36 hours at room temperature;
• During this time, the mass should acquire the necessary consistency. After that, put everything in the refrigerator and after a few hours you can use it.

Homemade sour cream from natural milk

The advantages of homemade fermented milk products are naturalness, unsurpassed taste and low fat content. Everything is prepared very quickly and with only two ingredients: 1 liter of milk and 4 tbsp. spoons of kefir.

Step by step cooking processhomemade milk sour cream:

• Pour the milk into a saucepan and bring it to a boil. Then turn off the fire and cool to 40 degrees. This temperature is pleasant for the body, and the liquid will be slightly warm;
• Pour the liquid into a liter jar and add kefir there. Close the lid and shake well. Wrap in a blanket and leave for 7 hours;
• Take any deep container and place a colander over it, which must be covered in several layers of gauze. Pour the contents of the jar into a colander, cover with a lid on top and refrigerate for about 8 hours. In order for the whey to separate well, it is recommended to stir the mass periodically;
• Put the remaining sour cream on gauze into a container, and beat with a blender. If desired, you can add a little milk to achieve the desired consistency. Transfer the sour cream to a jar and refrigerate overnight.

How to make sour cream from store milk?

Preparing a fermented milk product from store-bought milk is simple, the main thing is to follow the technology. According to this recipe, you will get sour cream with a fat content of 42% in the amount of 600 g. We are sure that its taste will certainly please and pleasantly surprise everyone.

To make sour cream, you should prepare the following set of products: 315 ml of milk with a fat content of 3.2%, 300 g of butter with a fat content of 8% and 2.5 tbsp. spoons of sour cream.

Step by step cooking process:

• Cut the butter into small pieces and leave in the kitchen to soften. Then add milk to it, put on fire and heat, stirring, to melt the butter. Turn off the gas before all the cubes have melted, because in a warm liquid they will disperse on their own;
• Pour everything into a blender and beat for 3 minutes. at full power. The result is delicious homemade cream, which is necessary for further cooking;
• Pour everything into a blender, put sour cream and mix well. Cover the lid, wrap it in a blanket and leave it in a warm place for 6 hours. In some cases, it will take 10-12 hours to make sour cream from homemade cream. That is why it is necessary to periodically look under the lid and look at the readiness of the product. After that, remove the sour cream overnight in the refrigerator.

goat milk sour cream recipe

For cooking at home, two methods can be used: with and without a separator. Let's consider both options:

• Cooking with a separator

Milk should be left at room temperature for a while. It is important to cover the jar with gauze, but not with a lid. Pour it into a saucepan and heat up to 40 degrees. Warm water must first be passed through the separator, and then pour milk into it. Set the toggle switch so that the finished sour cream flows out in a thin stream. Leave the resulting mass for a day in warmth, and then, rearrange it in the refrigerator. After the consistency becomes thick, you can try it.

• Without separator

If there is no separator for goat milk sour cream at home, then you need to add a little sour milk to fresh milk. Leave everything for 4 days in the kitchen, after covering the jar with gauze. During this time, a layer should appear on the surface, and this is sour cream.

sour cream yogurt recipe

To prepare a popular fermented milk product, you can use drinking yogurt without additives, which you can also make yourself. Homemade sour cream is prepared from 1 liter of milk and 2 tbsp. spoons of drinking yogurt.

Step by step cooking process:

• Pour milk into a jar and put it in the refrigerator for 20 hours. After that, a dense layer of cream should form on the surface, which must be carefully removed with a false one;
• Add yogurt, mix and place the container in a warm place for 7 hours. After the time has elapsed, beat the mass with a blender at minimum speed, and then send it to the refrigerator. Keep in mind that the longer the sour cream will be in the refrigerator, the thicker the consistency and the better the taste.

Homemade sour cream in a slow cooker

Many people have been using this technique for cooking various dishes for a long time. It is also suitable for making homemade fermented milk products.

So many items have now appeared in the assortment of sour cream that you can stand at the window with the product for an hour, but you still can’t figure out which manufacturer to rate “excellent”, even if you already know what the difference is between sour cream and “sour cream”, “sour cream”. ”and other single-root word creation, hiding the composition of the product with an affectionate and respectful inscription on the package.

What is sour cream made of? In fact, half a century ago, no one would have thought to ask such a question.

Sour cream - from the word "sweep". It is clear what and where to sweep away - cream from milk. But after technological progress made a leap forward in the dairy industry, sour cream is not only swept away, but extracted and even composed.

When they are composed of dairy products, this is not so bad, but when there are secret components of non-dairy origin in it, it becomes uncomfortable - deception is always unpleasant, generates great distrust and causes a defensive reaction.

That's why people are looking for sour cream from milk - a recipe at home. They do what they are looking for.

There is a big difference between sour cream and sour cream product stored in a display case for more than 72 hours. Even if the sour cream product has a pleasant taste and thick consistency, you cannot call this taste milky, and if you blindfold a person and do not say what he is trying, he will not detect the smell of cream.

Sour cream from milk - a recipe at home with the basic technological principles of preparation

Let's first calculate and compare a little in order to come to the correct conclusion about the economic feasibility of self-preparation of sour cream from milk. About recipes for home conditions - a little later.

950 ml of pasteurized natural milk (3.7%) from a good, well-known manufacturer costs 86.00 rubles. A jar of sour cream (25%), weighing 330 g, from the same manufacturer in the retail network costs 90.00 rubles. Total - 176.00 rubles. But this is only 950 ml of good milk and 330 g of sour cream.

We choose milk in the market. In a 3 liter bottle, there should be at least 350-400 ml of cream. Just make sure you choose the right milk. In a glass jar aged for at least 8 hours, after evening milking, the line of separation of milk and cream is very clearly visible: cream (the fatty part of milk) floats to the top and its color is cream, and the milk remains at the bottom, it is white. 350-400 ml of cream is about 1/5 of the bottle. In very good milk, especially in winter, there is noticeably more cream and in the same glassware they occupy 1/3 part, up to 700 ml.

A liter of homemade milk costs an average of 60.00 rubles, respectively, 3 liters - 180.00 rubles. That is, for almost the same money you can get more than two liters of good, whole milk, with a fat content of at least 10%, which, if desired, any housewife can dilute with water on her own, and not pay money for it. Two liters of milk, as a bonus, comes with 700 ml of cream, with a fat content of at least 25% - this, in practice, is 2 jars of sour cream, 330 g each, at a retail price made by a good manufacturer of dairy products. And one more thing: even this good manufacturer does not indicate the composition of sour cream on the packaging, and how much natural milk is sealed in a plastic bottle with a beautiful label, one can only blindly trust, especially if the buyer has long lost the taste of natural, non-powdered dairy products, or even does not remember his.

Well, how? Does it make sense to cook your own sour cream from milk? The recipe at home is very simple. Perhaps someone remembers, from childhood in the village, how a grandmother collects cream from a can of milk with a spoon, collected after settling, on the surface of the milk. Then this cream will turn sour, on its own, and they will be added to borscht or served with pancakes with cottage cheese.

Later, manual separators appeared, then mechanical ones. Yes, it is impossible to make real sour cream without cream. This is the main difficulty of its home cooking.

But, remembering the comparative cost of sour cream from milk, a homemade recipe will immediately seem like a saving straw from the costs of packaging, advertising, transportation, and so on. On such an occasion, you can even spend money on a household separator, which will pay off in counted months, especially if the family loves sour cream, cream, homemade butter and cheese. By the way, with the help of a separator, you can adjust the fat content of cream, and make sour cream with a fat content of 15%, 20%, 25% and up to 48%.

If now there is no money to buy a separator, then start saving in the old grandfather's, or rather, grandmother's way. A little troublesome, but apart from a spoon with a handle bent at an angle of 90 degrees, no tools are required. Just remove the settled cream with a spoon and transfer it to another jar, clean and dry.

You can, of course, object that homemade milk is unsafe to use, that in addition to beneficial bacteria and vitamins, it is full of pathogenic microorganisms. Yes, if you are not sure about the purchase, then the milk must be pasteurized, especially if it is intended for children. But does pasteurization really cost as much as the product itself, or is there no pan in the house to pasteurize it yourself. Many housewives now use multicookers. This is the ideal way to pasteurize milk. You just need to set the timer for 5-7 minutes and the temperature - at 70 ° C. It is not necessary to warm up anymore, because beneficial bacteria will die, and nothing will remain of vitamins.

On the Internet you can find a lot of advice on how to make sour cream from milk, the fat content of which is 3.2%. But sour cream should have a sweet and sour creamy taste, and from milk, almost skimmed, you can get only good curdled milk. At least, if you make sour cream from milk, then the fat content should be at least 15%. Therefore, we will leave the recipes for yogurt until next time, and how to make sour cream from milk, we read below in recipes for home.

1. Milk sour cream - recipe. At home, we make rustic sour cream (first method)

Compound:

Cow's milk (evening) 3.0 l

Sourdough - sour cream 6 tbsp. l.

Cooking:

We collect cream from a bottle with fresh, not pasteurized milk. If possible, then put a jar of cream in a slow cooker, after pouring a little water into it, laying a rug. Warm up at 35°C. We take out the jar and introduce the sourdough, based on each glass of collected cream - two tablespoons of previously prepared sour cream. If you are making your sour cream for the first time, then buy a jar of sour cream in the market, along with milk. You will only have to pay for it once. In the future, leave a few tablespoons of sour cream for the starter of the next portion.

Mix the added sour cream with cream thoroughly. It is advisable to mix the mass with a mixer for several seconds, at low speed, in order to break the fat balls well and achieve a uniform, fluffy consistency. In production, the cream is subjected to homogenization by raising the heating temperature to 60 ° C for 20-30 seconds. We are happy to adopt good technologies. Just do not overdo it so as not to get butter instead of sour cream. After 24 hours of exposure at a temperature of 18-23 ° C (the fermentation time also depends on the amount and activity of the ferment introduced), transfer the sour cream to a sterile jar with a tight-fitting lid and put it in the refrigerator. You can store for a week if you do not eat during this time.

2. Milk sour cream - recipe. At home, we make rustic sour cream (second method)

Raw material:

Milk, whole homemade 3 l

Operating procedure:

The easiest way to make rustic sour cream does not require any preparation. In a bottle with fresh milk, in which the border between milk and cream has already been marked, put 5-6 tablespoons of sour cream to speed up fermentation. Preheat the milk together with the jar in a water bath. Put the jar in a warm place, near the stove, battery, boiler. Wrap something warm and wait for souring. The jar should be kept slightly ajar to allow free access of air to lactic acid bacteria (they also breathe). As soon as you notice that a dense clot has formed at the bottom and whey has begun to separate, take a spoon, a clean jar for sour cream and collect the sour cream from the surface of the curdled milk.

3. Milk sour cream - recipe. We prepare a dietary product at home

Raw material:

Homemade milk, skimmed (10%) 1 l

Special starter culture (mesophilic) 5 g

Dried cream (15%) 200 g

Preparation method:

Milk is pasteurized by heating to 70°C, cooled to 40°C and dry cream is added, with active stirring. The resulting normalized milk is left for 2-3 hours to swell the dry matter, heated again to 60 ° C, stirring with a mixer at low speed: centrifugal force creates pressure, as a result of which the fat globules are destroyed during simultaneous heating and this contributes to the formation of a uniform texture. Cool the milk to 20-23°C and add the mesophilic starter. Stir again. Pour the milk into jars, close them and after 5-6 hours put the milk in the refrigerator.

4. Milk sour cream - recipe. Making sour cream from goat's milk at home

Raw material:

Goat milk, homemade

Cooking:

First, a little introduction. If cow's milk is a valuable product, then goat's is healing. It is perfectly absorbed by humans, because the composition is suitable for enzymes that are involved in digestion. Goat milk contains antibiotics.

Its fats are smaller in size than cow's milk fats. But it is precisely because of the structure of proteins and fats that it is impossible to separate cream from goat milk without a separator. Therefore, for fatty goat's milk sour cream, it is necessary to have such a technique.

After separating the cream, they are heated to 45 ° C, then kept at 23 ° C for a day and cooled in the refrigerator.

Second way: to obtain sour cream from 2 liters of goat's milk, use homemade sour cream from cow's milk (100 g) or thermophilic starter (5% of the total volume). -6оС.

Sour cream from milk - a recipe for home: tips and tricks

If you add a little fresh milk to sour cream, it will not curdle. This can be successfully used when serving it as a sauce for hot dishes.

If sour cream needs to be whipped, for example, to make a cream, then add egg white to it so that it becomes thick and acquires a stable consistency.

Do you remember the taste of real homemade sour cream, which you ate with your grandmother in the village as a child? Unforgettable taste of pure cream. And the density is such that the spoon just stood in it. Of course, such sour cream cannot be compared with a product from a store. And from what to cook sour cream at home? We'll talk about this today.

rustic way

Usually in the villages, sour cream was prepared in a very simple way: keeping pots of milk warm until the cream thickened. Then they were taken out to a cold place where the cream ripened. A day later, sour cream was ready. They took it off with a spoon and ate it with pleasure. It turned out very thick, like butter, and it was possible to cut it with a knife. And from the remaining fat-free yogurt, excellent cottage cheese was prepared. This is how our great-grandmothers made sour cream.

Sour cream, especially homemade, is a very useful product. After all, the human body digests it much better than Do-it-yourself sour cream is very tasty. The recipes for making such a homemade product are not so complicated. So let's roll up our sleeves and let's get started.

sour cream at home

Housewives often wonder how to cook homemade sour cream. The recipe is pretty simple.

1. Buy real cow's milk not from the store, but from the grocery market. Place the 3 liter jar in the refrigerator to allow the cream to settle and rise to the surface of the milk. After a day, carefully remove the cream from the milk with a tablespoon (our grandmothers called them "tops").

2. Leave the chilled cream to sour at room temperature. But do not overexpose in heat, otherwise the sour cream will turn out too sour. As soon as the cream is ready, immediately put it in a cold place or in the refrigerator for ripening. Wait 24 hours or more. An important addition: if you want the sour cream to be homogeneous and not delaminate, then leave the cream for souring in a cool place. This is a longer process, but not much, and the sour cream will turn out tastier and better. It is impossible to stir the cream during souring, so as not to disturb the natural course of the fermentation process. When the cream has ripened and thickened, then the sour cream is ready. Taste and remember the long-forgotten taste from childhood!

In villages where almost every yard has a cow, a separator is used to make cream. Milk passed through such an apparatus is stratified into fat cream and With this method, the final product is obtained more than with the method of removing "tops".

Sour cream recipe using sourdough

Quite often, housewives ask: “What to cook sour cream from quickly?” And there is a recipe for this.

If you need to quickly prepare sour cream, use sourdough. Take ready-made cream, preferably 20 percent, and heat it to body temperature. Pour into a jar scalded with boiling water, add two tablespoons of good sour cream and mix thoroughly. Then wrap the jar with something warm and leave it for 7-9 hours. Try not to shake or touch the jar until it is completely cool. When the time is up, move the jar to the refrigerator to thicken the sour cream. The fatter the cream, the thicker the sour cream will come out. If, on the contrary, you prefer a low-fat product, then use low-fat or skimmed milk for cooking.

Soft sour cream recipe

If you follow your figure, then from what to prepare sour cream in this case? The exit is pretty simple. Take skimmed milk as a starting material. Sour cream will turn out not so high-calorie, although no less tasty.

1. Pour the milk into a jar and leave it to sour at room temperature. Do not close the jar with a tight lid, otherwise the taste will deteriorate. It is better to cover it with gauze or a paper napkin. This will allow air to enter the jar, and the milk will not go rancid. If the room is cool, then it will throw off in a couple of days, and if it is warm, then one is enough. Never shake sour milk.

2. Wait for the serum to exfoliate one quarter of the jar at the bottom. Then prepare a colander by laying clean cheesecloth, folded in two layers, on its bottom. Without stirring, carefully pour the sour milk into a colander with gauze and set it for 2-3 hours until all the whey has drained.

3. Transfer the resulting curd mass to another bowl and beat thoroughly with a whisk. It turned out tender, airy sour cream - a great dressing for salads and desserts!

How to make sour cream instantly

This recipe is for impatient cooks. If there is not enough desire to wait until the cream turns sour, then just put a little citric acid and a solution of gelatin (or agar) in them. Citric acid will give them the right taste, and gelatin will help the cream to thicken. Everything, sour cream is ready. Now it remains to bake lush pancakes and enjoy them with freshly prepared sour cream.

As you can see, there are a lot of recipes. Therefore, you should not have any more questions about what to make sour cream from. Bon appetit!

Sour cream is not only tasty, but also a very healthy product. And if the store seems tasteless or not useful enough to you, then try experimenting at home.

How to make sour cream yourself?

How to cook delicious and healthy homemade sour cream? This can be done in several different ways, and each will be discussed in detail.

Method one

The easiest way to make sour cream is from milk. And it will be the only ingredient, the volume of which will be three liters.

Description of the cooking process:

1. First you need to heat the milk in a saucepan so that it is warm, but not hot. Next, pour it into some container, such as a glass jar or plastic bottle. Cover the neck with a paper napkin or cloth folded several times, tie it up. Send the milk to a warm place to ferment. This process can take about three days, but if it's cold at home, it can take up to five days. Moreover, it is not necessary to mix the product during fermentation!
2. Next, prepare some kind of container, tighten its top with either a fairly dense cloth or gauze folded in several layers, fix it well. Move fermented milk into such a homemade colander and leave it for 1.5-2 hours so that the whey separates and ends up in a container.
3. The mass remaining on the fabric or gauze should be transferred to a deep bowl and beat with a blender so that the homemade sour cream becomes homogeneous and tender. If it seems too thick, then you can add a little milk to it.

Tip: the fatter the milk used, the fatter and tastier the sour cream will be. The ideal option is natural homemade. If you buy store-bought, then its shelf life should be minimal, this will indicate the absence of preservatives in the composition.

Method two

To make a rather fatty sour cream from ordinary store-bought milk, prepare the following ingredients:

• 320 ml milk (about 3.5% fat);
• three tablespoons of sour cream (it is best to use fatty homemade, but store-bought is also suitable);
• a pack of butter (the final fat content of sour cream will depend on the percentage of fat in it).

Cooking:

1. Remove the butter from the refrigerator and cut into small pieces to make it soft.
2. Then put the butter into the milk and heat the mixture so that the pieces begin to melt. Turn off the fire, do not wait for them to dissolve completely, this will happen later.
3. Next, pour the composition into any sufficiently deep container and start whipping with a blender, and it is better at the highest speed. After about three to four minutes, you should have cream, at which point the process can be stopped.
4. Add sour cream to homemade cream, beat everything well again, then cover, wrap with a blanket and send to a warm place for at least 6 hours, and preferably at night. It is advisable to check readiness periodically, as overexposed sour cream can become sour.
5. The finished product can be whipped again to give it uniformity. Then send it to the refrigerator and eat.

Method three

To get thick, tasty and tender sour cream, it is best to use cream as the starting product.

Here's what you need to prepare:

• 500 ml cream (the fatter they are, the better);
• two or three tablespoons of finished sour cream.

Process description:

1. First you just need to mix the prepared ingredients well.
2. Next, pour the mixture into a container, close it and put it away for three days in a warm place. To speed up the fermentation process, you can wrap the jar in a terry towel or warm blanket. Cream can either be warmed up a little, or simply removed from the refrigerator in advance so that it is not too cold.
3. Now the composition must be beaten well using a blender, and then sent to the refrigerator.
4. After a few hours, homemade sour cream is completely ready for use.

Method four

Pretty quickly you can get sour cream from milk and kefir.

Ingredients:

• one liter of milk (it is better to use the fattest);
• four tablespoons of kefir or yogurt.

Cooking:

1. First, milk must be boiled. Then cool it down to about 39-40 degrees. At this temperature, the product will be warm, but not hot.
2. Now the milk needs to be poured into a jar. Add kefir to it, close the container tightly, shake it vigorously to mix the ingredients, and then wrap it in a thick blanket and send it to a warm place for seven or eight hours.
3. Prepare any sufficiently voluminous container, pull gauze or dense fabric folded several times over it, secure it with an elastic band or rope, and then tip the fermented milk there.
4. Next, the container should be sent for eight to nine hours in the refrigerator so that the whey is gradually separated. And to make the separation more effective, you can periodically mix the mass with a spoon.
5. Now beat the mixture vigorously with a blender and refrigerate overnight for infusion and final thickening. If desired, you can add a small amount of milk to get a more delicate texture.

Method five

You can make homemade sour cream from milk and yogurt. This will require:

• a liter of milk;
• three tablespoons of natural yogurt.

Process description:

1. Pour milk into a liter jar. You can warm it up a bit first.
2. Next, add yogurt, mix everything and leave the container in a warm place overnight.
3. Beat the mixture with a blender, let it stand in the refrigerator.

Method six

Try to make delicious sour cream in a slow cooker. For this you need:

• a liter of milk;
• 100 or 150 grams of ready-made sour cream (preferably homemade);
• 2/3 cup natural yogurt, kefir or curdled milk.

Cooking:

1. First, pour the milk into the multicooker bowl and, using any mode, heat it up to about 39-40 degrees.
2. Next, enter all the other ingredients, mix everything well until the sour cream and yogurt are completely dissolved.
3. Turn on the "Heating" mode, and set the timer for fifteen or twenty minutes.
4. When the appliance automatically turns off, cover it with a lid and leave it for eight to nine hours or overnight.
5. Next, transfer the product to a jar and put it in the refrigerator. By the evening it will be ready to eat and thicken enough.

Some useful tips:

• To get a low-calorie diet sour cream, leave the milk in the refrigerator for a day. On its surface you will see cream, which will need to be carefully removed with a spoon. But keep in mind that in this case the final product will not turn out as thick and tender as it should be.
• The longer the sour cream is in the refrigerator before use, the more tasty and thick it will become.
• If you increase the duration of the fermentation process, then sour cream may become too acidic.

Be sure to try making your own delicious sour cream. It's much easier than you think!

Fermented milk products are useful for the human body, they are given even to small children. Sour cream can be put in borscht, in a salad, in a casserole, eaten with cottage cheese or just like that. But in stores, products are not of very good quality. Make sour cream yourself at home, there is nothing complicated about it.

We make sour cream at home from whole milk

In this recipe, we will use one ingredient - homemade milk. Buy milk at the market from the villagers. It is naturally fat, and many villagers sell it as soon as the cow is milked. Pour 3 liters of milk into a clean plastic bottle or glass jar. Cover with a white cloth and tie the lid with a rubber band or string. We send to a warm place for 2 days. If the apartment is cold, it will take about 5 days to soak. Do not stir the milk or shake the bottle. You will see whey at the bottom of the jar - a sour product.

• securely fasten a colander over a large bowl or pot;
• put 3-4 layers of gauze on top of a colander;
• pour the sour milk through a colander with gauze into a bowl. Wait for the liquid to drain into the bowl. It takes more than one hour;
• collect all the mass from the colander, remaining after the glass is all whey.

Put the mass in another bowl and beat with a blender. Add milk to get the desired consistency of sour cream. Put the product in a jar, cover with a lid and place in the refrigerator for an hour and a half.

Making sour cream at home

Take:

• 1 liter of milk;
• 2 tbsp. l. finished sour cream. You can buy fat sour cream in the store;
• 1 st. l. 35% cream.

You can make cream from whole milk. Put the bowl with milk in the refrigerator for 18-20 hours. They will go up in the bank. Carefully remove them with a spoon to a plate. Now you have two options for making sour cream:

• Transfer the skimmed cream to a jar and place in the refrigerator. Congealed cream will become sour cream;
• add sour cream from the store to the cream and mix thoroughly. Milk is not used here. Place the bowl in heat for 6-7 hours. Beat the product a little with a mixer at low speed and send it to the refrigerator. The density of the finished product depends on the time spent in the cold.

We make sour cream at home from milk bought in the store

Buy fresh milk from the store. Look at the label, the shelf life of the product should be short. Prepare:

• 300 ml of milk;
• 3 art. spoons of sour cream from the store;
• 300 g butter.

Cut the butter into small pieces and place in a saucepan. Leave to stand in the room to soften. Pour milk into the butter, set on the stove and melt it in milk. Stir all the time. Your next steps are:

• pour the resulting mixture into a blender and turn on the device for 3 minutes at full power;
• put sour cream from the store in warm whipped cream, mix;
• Pour the mixture into a jar and find a warm spot for it. You can wrap yourself in a warm blanket. The more time the product is warm, the more acidic it will turn out.

Leave sour cream to reach 10 hours. Then transfer to another bowl and place in the refrigerator overnight. Adjust the fat content of the finished product by the proportions of the ingredients in the recipe.

Cooking sour cream at home - other ways

There are other ways to make sour cream:

• leaven. Add sourdough or two tablespoons of kefir to 400 g of fat cream. Soured milk will do too. They quickly turn sour in a warm place. Put the resulting sour cream in the refrigerator and use as needed;
• lemon acid. This method does not require the souring of the product. Add a little citric acid and dissolved gelatin to the cream. Put the product in the refrigerator overnight. You will get sour cream with a pleasant sour taste and good density;
• separator distillation. If you have a separator, distill homemade milk on it until cream is obtained. After distillation, cool the cream and get fat sour cream.

Try to use the above recipes in practice. You will get homemade delicious sour cream made from quality products. Follow the technology of its preparation, and you will do an excellent job with this simple kitchen work.